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3 Beers, 3 Cuisines

When foods with gills, fins, tentacles and shells are on the menu, most of us default to wine. And for good reason; a subtle white or light-bodied red is a stress-free choice that pairs well with a variety of seafood delicacies. In tonight’s class you will cook 3 easy seafood recipes that go perfect with the nectar of the gods BEER! On the menu is market fish sashimi, steamed clams with bacon and tomato and spiced fish  burritos.

Enjoy a complimentary beverage in the auditorium during the demonstration with your chef

Arrive at 5.15pm Class starts promptly at 5.30pm.

Note: The above photo is indicative only - your menu is decided based on availability of produce at the time.

Your Chef


Paulie Hooton

The Seafood School’s head chef, Paulie Hooton, has more than 25 years’ experience working in some of New Zealand’s most iconic restaurants. Before joining the Seafood School in 2017, he was Head Chef at the award winning The Oyster Inn on Waiheke Island.

More about Paulie Hooton

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If you have any questions, please complete this form and we'll be in touch soon. For urgent enquiries please include your phone number, or call the office on 09 379 1497 (office hours are Mon-Fri, 8:30am - 6:00 pm).

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Fri, 5 Jun 2020
8:00pm (approximately)
$100 per person

Book this cooking class

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3 Cuisines 3 Beers - 05 June 2020$100.00
Ticket sales close on
Thu, 4 Jun at 1:00pm

Level 1, Auckland Fish Markets
22 - 32 Jellicoe Street
Freemans Bay
Auckland 1010
New Zealand

Was a little nervous about the whole ‘cooking thing’ however the chef and the people I cooked with made things a breeze – plus heaps of fun.

Mark "Pick of New Zealand Seafood"